La Recette du Chef / Restaurant Spotlight

Chef Martial Noguier – Bistronomic

What made you decide to open a restaurant?

Martial Noguier, Executive Chef/Owner of Bistronomic, brings more than 25 years of culinary experience to the modern gastronomic bistro located in the heart of Chicago’s notable Gold Coast neighborhood. Originally hailing from Paris, France, Chef Noguier worked for a number of French chefs before coming to the United States. He continued to gain experience while serving as Executive Chef and Chef de Cuisine for various prestigious hotels and fine-dining establishments before relocating to Chicago. Chef/Owner Martial Noguier’s long-time dream came to fruition in February of 2011 with the opening of Bistronomic, which was received with wide acclaim. He created a contemporary bistro that was both approachable and affordable. Chef/Owner Martial Noguier’s long-time dream came to fruition in February of 2011 with the opening of Bistronomic, which was received with wide acclaim. He created a contemporary bistro that was both approachable and affordable.

What is your favorite dish on the menu?

Tuna Tartare

Three words to describe the food.

Seasonal, Modern and Classic

What can diners expect from you this year at FRW?

Diners can expect a great value at Chicago’s affordable, modern French bistro.

What is your favorite food to make at home?

Chef’s favorite dish to make at home for friend and family is Paella.

What was your job aspiration when you were a child?

Since chef was 15 years old, he knew he wanted to be a chef and work in the hospitality industry

2. Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil.

Add french beans, and cook until bright green, about 1 minute. Drain; plunge into ice

water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender, about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside.